Ethiopia Banko Lalisa

Heavier-bodied and sweeter than most washed Ethiopian coffees you've likely had, with more of the cherry's natural sugars carried straight into the bean.

That's the effect of black honey processing: the sugar-rich layer of the cherry stays on the bean while it dries, under extra shade, with close attention to keep it from over-fermenting. It's a slower, more careful method than washed coffee.

This lot comes from Ephtah Specialty Coffee in Ethiopia, run by Wubit Bekele, who built the company to support women coffee farmers in the region.